Mulligatawny Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 280.9
- Total Fat: 9.6 g
- Cholesterol: 22.2 mg
- Sodium: 555.8 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 6.1 g
- Protein: 11.3 g
View full nutritional breakdown of Mulligatawny Soup calories by ingredient
Number of Servings: 6
Ingredients
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Butter, unsalted, 3 tbsp (remove)
Onions, raw, .5 medium (2-1/2" dia) (remove)
Celery, raw, 1 stalk, large (11"-12" long) (remove)
Apples, fresh, 1 small (2-1/2" dia) (approx 4 per lb (remove)
Carrots, raw, 1 small (5-1/2" long) (remove)
Green Peppers (bell peppers), 1 cup, strips (remove)
Garlic, 5 cloves (remove)
*All Purpose Unbleached Flour, 0.1 cup (remove)
Curry powder, 3 tsp (remove)
Ginger, ground, .25 tsp (remove)
Cinnamon, ground, .25 tsp (remove)
Turmeric, ground, .25 tsp (remove)
Chicken stock, home-prepared, 5 cup (remove)
Chickpeas (garbanzo beans), 2 cup (remove)
*Tomato-red-chopped, 2 cup (remove)
Bay Leaf, 1 tsp, crumbled (remove)
Parsley, 1 tbsp (remove)
*Lemon Juice, 1 fl oz (remove)
Yogurt, plain, low fat, .25 cup (8 fl oz) (remove)
Directions
Makes 6 1.5 cup servings
Melt butter in a pan, add the onion, & cook gently, stirring occasionally, for a few minutes until soft but not browned.
Add the celery, apple, carrot, green pepper, and garlic. Cook, stirring occasionally, for 8 minutes.
Add the flour, curry powder, ginger, cinnamon, and turmeric and cook for 2 minutes. Stir in the stock, garbanzo beans, tomatoes, and bay leaf, and bring to a boil. Cover and simmer for 20 minutes, until the vegetables are tender.
Remove the bay leaf and discard. Add the chopped parsley and lemon juice to the saucepan. combine a little of the soup with the yogurt, then stir it back into the soup. Serve the soup immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user ALIA23.
Melt butter in a pan, add the onion, & cook gently, stirring occasionally, for a few minutes until soft but not browned.
Add the celery, apple, carrot, green pepper, and garlic. Cook, stirring occasionally, for 8 minutes.
Add the flour, curry powder, ginger, cinnamon, and turmeric and cook for 2 minutes. Stir in the stock, garbanzo beans, tomatoes, and bay leaf, and bring to a boil. Cover and simmer for 20 minutes, until the vegetables are tender.
Remove the bay leaf and discard. Add the chopped parsley and lemon juice to the saucepan. combine a little of the soup with the yogurt, then stir it back into the soup. Serve the soup immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user ALIA23.
